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Campfire Nachos Recipe

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4.2 from 6 reviews

Campfire Nachos are a delicious and easy-to-make dinner perfect for outdoor cooking. This recipe layers tortilla chips with sautéed corn, black beans, green chiles, bell pepper, and melted cheddar jack cheese, all cooked in a cast iron skillet over a campfire or stovetop. Topped with fresh salsa, cilantro, avocado, sour cream, lettuce, and lime, these nachos are a flavorful, satisfying meal that comes together in just 15 minutes.

Ingredients

Main Ingredients

  • 1 ear corn on the cob (or 1 cup canned corn, drained)
  • Olive oil (for sautéing)
  • 11 ounces tortilla chips
  • 15 ounces canned black beans (rinsed and drained)
  • 4 ounces canned mild diced green chiles
  • 1/2 red bell pepper (diced)
  • 1 1/2 cups shredded cheddar jack cheese

Optional Toppings

  • Salsa
  • Cilantro
  • Avocado or Guacamole
  • Sour Cream
  • Lettuce
  • Lime

Instructions

  1. Prepare the Corn: If using fresh corn, cut the kernels off the cob. This will provide fresh corn for the nachos. If using canned corn, ensure it is drained.
  2. Sauté the Corn: Heat a large cast iron skillet on a grate over embers of a fire or on a stovetop over medium heat. Add a drizzle of olive oil, then add the corn kernels. Sauté the corn by stirring until its color brightens and it becomes crisp tender, about 5 minutes. Once done, transfer the sautéed corn to a small bowl or plate to keep it aside.
  3. Layer the Nachos: Using the same skillet, arrange half of the tortilla chips in an even layer. Top the chips with half of the black beans, diced green chiles, diced bell pepper, sautéed corn, and shredded cheese. Then add the remaining tortilla chips and repeat the toppings with the remaining black beans, chiles, bell pepper, corn, and cheese.
  4. Melt the Cheese: Cover the skillet loosely with aluminum foil or a lid and heat for about 5 minutes until the cheese melts thoroughly. This step ensures all toppings warm up and the cheese binds the nachos together.
  5. Serve with Toppings: Remove the skillet from the heat and add optional fresh toppings such as salsa, cilantro, sliced avocado or guacamole, sour cream, shredded lettuce, and a squeeze of lime juice to brighten the flavors. Serve immediately for best taste.

Notes

  • You can substitute fresh corn with canned corn for convenience.
  • A cast iron skillet is ideal for cooking over a campfire, but a heavy-bottomed skillet works well on the stovetop.
  • If you prefer, use sharp cheddar or Monterey Jack cheese for a sharper flavor.
  • Feel free to customize toppings based on what you have available—jalapeños or olives would add great flavor.
  • Covering the skillet when melting the cheese helps it melt evenly and keeps the chips warm and slightly soft.
  • To keep nachos from getting soggy, add fresh toppings just before serving.

Find it online: https://glowcooks.com/campfire-nachos-recipe/